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Rémoulade dressing

This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.

835K 219 4.2

Last modified on: October 3^rd 2010

Keywords for this recipe:

For 250 g, you will need:

1 1 egg
2 2 tablespoons vinegar
3 1 tablespoon French mustard
4 200 ml oil
5 fine (or table) salt
6 pepper
Total weight: 295 grams

Change these quantities to make: 125 g 250 g 500 g 750 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
6 min.	6 min.

Step by step recipe

Stage 1 - 5 min.

Put all the ingredients: 1 egg, 2 tablespoons vinegar, 1 tablespoon French mustard, 200 ml oil, fine (or table) salt and pepper in a blender goblet or high-sided bowl.

Stage 2 - 1 min.

Use a blender to mix just a few seconds.

Stage 3

The sdressing is ready when it look like runny mayonnaise.

Keeping

Several days in the fridge, in a closed jar.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,894 Kcal or 7,930 Kj	7 gr	3 gr	206 gr
95 %	3 %	<1 %	31 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
642 Kcal or 2,688 Kj	2 gr	1 gr	70 gr
32 %	1 %	<1 %	11 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Egg, Sulfites, Mustard

How much will it cost?

For 250 g : 0.61 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some recipes that use this recipe

Bistro-style beetroot salad

Beetroot salad is a well-known classic, but have you come across the "bistro" version? The beetroot is still diced, but raw and served with croutons and fried ham in a rémoulade dressing.
24K 38 min.

Seafood rice salad

This warm rice salad ("riz du pêcheur" – fisherman's rice in French) combines cooked rice with sautéed prawns, mussels and flaked salmon in a rémoulade dressing.
10K 26 min.

Cucumber, avocado and mussel salad

A bold salad idea that brings together 3 ingredients which rarely end up on the same plate: cucumber, avocado and mussels, in a rémoulade dressing.
17K 21 min.

Have you tried red Belgian endives? They are similar in size to the more common white sort, just as crunchy, but slightly less bitter. They are the main feature in this salad inspired by French bistro cuisine: combined with chopped hard-boiled eggs, fried ham and croutons, in a rémoulade dressing.
23K 29 min.

Zucchini and tomato remoulade

A quick summer salad with Provencal flavors: zucchini, tomatoes and shallots, bound with a remoulade and basil sauce.
3,720 35 min.

See all recipes that use it

Source

After Gaston Lenôtre.

This recipe uses (among others)

	Oil: You can get more informations, or check-out other recipes which use it, for example: Lemon Mayonnaise, Julia salad, Sausage rougail, Comtoise endive salad, Bistro-style cabbage salad, ... All
	Vinegar: You can check-out other recipes which use it, like for example: Small cheese and bacon rolls , Cocotte eggs with Comté, Raw beetroot salad, French dressing (vinaigrette), Warm lentil salad, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Eggs "en cocotte" with spinach, Quiche filling mixture, Potato Waffles with Smoked Salmon, "Oeufs rabattus" with leeks, Eggs with tomatoes and courgettes, ... All
	French mustard: You can check-out other recipes which use it, like for example: Provençal remoulade sauce, Potimarron and celeriac autumn soup, Chicano burger, Hearty potato and ham gratin, Beurre d'escargot, ... All

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